Bono Extra-Virgin Olive Oils Offer Quality, Transparency

By Lorrie Baumann

Bono‘s premium Sicilian extra-virgin olive oils represent some of the most traceable on the market. At least for now, those oils are not subject to tariffs on a wide variety of other European food products, including the extra virgin olive oil coming onto the market now from Bono’s new production facility in Spain. In addition, the company also operates an oil factory in Tunisia, and that oil also is not subject to tariffs.

Bono USA is the American satellite of the vertically integrated producer and trader of extra-virgin olive oil producer Bonolio. It’s been operating in the U.S. since 2015 under the leadership of Salvatore Russo-Tiesi, General Manager and President of the U.S. office. “Since then, we’ve been having great success in this country, both in private label and with the brand,” he said. In those four years, Russo-Tiesi has taken the U.S. brand presence for Bono to distribution in all 50 states. The brand is now sold at more than 5,000 locations across the country. The product lines offered in the U.S. include Mediterranean Extra Virgin Olive Oil, produced in Italy, Spain, Greece and Tunisia and packed in Italy; 100% Product of Italy Organic Extra Virgin Olive Oil produced in Sicily, Calabria and Puglia; PDO Val di Mazara Organic Olive Oil and Extra Virgin Olive Oil PDO– Val di Mazara, among others.

Each oil has its own certifications, depending largely on the origin of the olives from which it was made.
“Our distribution is led by our Sicilian-certified product that comes with PDO and PGI certification,” Russo-Tiesi said. The PDO- and PGI-certified oils guarantee that the origin of the olives as well as the factory that produces the oil is grown, harvested and processed exclusively in the Val di Mazara region of west-central Sicily, which includes the province of Palermo and western Agrigento Province. “Those certifications guarantee quality and traceability,” Russo-Tiesi said.
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To attain the certifications, the company worked with a third-party auditor that “came in and tracked everything from the first day the olive grows on the tree to the day we bottle the oil,” which provides full transparency, according to Russo-Tiesi. “We have a very high-quality product, a very traceable product. Each bottle has its own serial number that kind of acts like a VIN number on a car, so you can trace each bottle of olive oil back to the producer, which is us, and where it comes from – the Sicilian land.”

In addition to the certification standards, the PDO and PGI bodies contribute their store of accumulated wisdom about oleiculture, which Russo-Tiesi says helps the company to grow the highest-quality olives and thus to produce the highest-quality olive oil. “The PDO and PGI [which also certifies protected designations] bodies are with us every step of the production and selling way,” Russo-Tiesi said.

The success of their efforts is measured by the more than 50 awards that Bono has taken home for its oils over the past decade. “The Bono family has done a great job,” Russo-Tiesi said. “It’s four brothers from a very close-knit family that have taken this factory to new levels. They’re now one of the top five premier extra-virgin olive oil traders [by volume of extra-virgin olive oil] in Italy. They’re now expanding and investing greatly into Spain and Tunisia.”
For more information, visit www.bonousainc.com.